Ingredients (for 8 large pancakes):
2 cups flour (300 g)
2 tablespoons sugar (20 g)
2 eggs
A pinch of salt
2 tablespoons cooking oil
1 packet baking powder (10 g)
2 cups milk (approximately 400 g, depending on the thickness of the batter)
A knob of butter for greasing the pan
High-quality maple syrup
Instructions:
1. Mix all the ingredients in a bowl and stir well until a smooth and slightly thick batter is formed.
2. Let the batter rest for ten minutes so that the baking powder can start working within the mixture.
3. Heat a pan over medium to low heat and grease it lightly with butter.
4. Wipe off excess butter to prevent too much fat from forming on the pan, and start frying: Pour about 2 tablespoons (or a ladleful) of batter for each pancake into the pan. Flip the pancake when bubbles begin forming on the surface and the bottom side turns to a light golden color.
5. Fry the other side for about a minute and serve hot with any desired toppings. I recommend a small knob of butter and high-quality maple syrup.